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Jambalaya Recipe

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This recipe for Jambalaya is from The Tumbarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 medium shrimp, peeled, deveined and chopped
4 oz. chicken, diced
1 tbsp. Creole seasoning
2 tbsp. olive oil
1/4 c. chopped onion
1/4 c. chopped green bell pepper
1/4 c. chopped celery
2 tbsp. chopped garlic
1/2 c. chopped tomatoes
3 bay leaves
1 tsp. Worcestershire sauce
1 tsp. hot sauce
3/4 cup rice
3 c. chicken stock
5 oz. Andouille sausage, sliced
Salt and pepper
Directions:
Directions:
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I often omit the shrimp and use more chicken and sausage. This recipe is also good with chicken Andouille sausage and rotisserie chicken.

 

 

 

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